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In 20 chapters--from appetizers to sweets and drinks--the book presents old friends like Pozole de Jalisco and chile con queso, and new delights, including pico de gallo with peaches, Arroz à la Tumbada (rice with seafood), Pollo en Cuiclachoce (chicken in a sauce made with cuitlacoche, the wonderfully exotic corn fungus), snacks from Yucatán cantinas, and a delicious barbecued chicken from Chiapus. The recipe revisions reflect increased ingredient availability and our evolved appreciation of the Mexican palate (Kennedy now requires fresh poblano chilies in her Sopa de Elote, for example, and instructs that they be charred). The sections on masa "fantasies" and tortillas bring together a wide range of these corn-based treats, including Garnachas Yucatecas (delicious filled masa tartlets). With a comprehensive glossary and essays such as "A Weekend Barbecue in Oaxaca," the book reminds us of Kennedy's great contribution to our culinary pleasure, and the recipes that made it possible. --Arthur Boehm
the first time I read this book, it's basically a rehash of the original, it was revolutionary for going beyond how to make guacamole and fried taco. Read morePublished 2 months ago by jjnbos
Like an anthropological study of a people through the cuisine. Fascinating. I live in Mexico. I know the food. Read morePublished 4 months ago by Edward Swift
great book. my wife has made a lot of the recipies. great tasting foodPublished 8 months ago by Michael F.
This is an excellent book for the serious student of Mexican Cuisine. I would call Diana Kennedy the Julia Child of Mexican Cooking. Read morePublished 11 months ago by Nan Healy